0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Vegetables Greek Digest, Fatfree, Jan. 1 Servings

INGREDIENTS

4 To 5 medium sized potatoes
Any type of potato other
Than the baking ones will
Do
1 Fenugreek greens OR a small
Bn spinach+dried fenugreek
Leaves
Few mustard seeds
1 pn Asafoetida, optional but it
Really adds to the flavor
Here), Here
Cayenne/Chili powder
1 Pinch turmeric
Salt
1 Pinch of sugar
Your favorite liquid for
Sauteeing, water or vegetable
Broth), Broth

INSTRUCTIONS

Boil and cube the potatoes. Wash the greens, shred into fine strands
and set  aside. Heat a good non-stick pan and add the mustard seeds.
As soon as they  start spluttering, add the asafetida, fry for a
couple of seconds and then ad  the cayenne/chili powder and turmeric
and continue sauteeing adding a bit of  liquid if it sticks. If dried
fenugreek leaves are used, crush them a bit  and add at this point.
Add the cubed potatoes, salt and sugar and reduce the  flame to
medium. Saute potatoes without adding any more liquid till a nice
crust forms around them. Now start adding the shredded greens, a
little at a  time. Continue sauteeing till all the liquid is absorbed
and the greens are a l wilted. Serve with chapatis(the types that are
roasted on an open flame, call d phulkas) or with steamed rice and
dhal.  > (For those who are wondering, fenugreek has a 'spicy' taste
most >  similar to the effect of cumin - it makes the food spicier
without >  adding a particular taste of its own.  Not spicy as in
capsicum... >  just a vague idea that the food is spicy.  (How do you
describe the >  taste of a new food???))  Well, it is not very spicy as
long as you use small quantities of  fenugreek. You will be surprised
at how strongly bitter the spice is  if you use it in larger amounts. I
could post my recipe for curry  powder using fenugreek if anybody wants
it, I generally use this  powder to make a spicy lentil stew called
'sambhar'.  Posted by nalini@Rational.COM (Nalini Ganapati) to the
Fatfree Digest  [Volume 14 Issue 6] Jan. 6, 1995.  Individual recipes
copyrighted by originator. FATFREE Recipe  collections copyrighted by
Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using
MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.
1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 719
Calories From Fat: 209
Total Fat: 23g
Cholesterol: 0mg
Sodium: 2947mg
Potassium: 2312.6mg
Carbohydrates: 99.9g
Fiber: 7.4g
Sugar: 3.2g
Protein: 25.7g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?